St Louis Style Barbecue Spare Ribs BBQ Pit Boys Recipe
Grill up some real delicious, tender and juicy, “low and slow” barbecue Spare Ribs with this easy to do St. Louis style pork ribs recipe as shown by the BBQ Pit Boys. You can print out this BBQ Pit Boys recipe at www.BarbecueWeb.com —
is it wrong for me to say this is almost like porn to me
usually things like brown sugar, paprika, garlic/onion powder, white pepper, salt, black pepper, celery seed.
damn. daaamn!
i hate him! he is a fucking torturer. never saw something so fucking delicious.
just looks awesome, and now i need some MEAT!
I sit in a comfy lawn chair by the BBQ with a beer and book. Tell the wife I’m busy making diner.
Really…it’s not that hard.
funny shit.
it’s not hard, it takes time!
whats rib rub??? whats in it?
Not that hard?
It takes, as you said, three to four hours just to cook it-.-.
omg stop the food porn
musssst eatttt
hahha rofl al when he said rib rub and then again at 0:59 ….the way his voice level slowly increased “rub that rub real good” lmao
Awesome bbq, guys.
Looks GUUUUD !!!
High and fast taste better, imo.
More juicy.
damn i want to be your neighbour…!
3 and a half hours is slow?
One Question…what do you think ’bout use the “Kansas City Rub” in here?…goes ok?
I like this process low and slow, it looks good and tasty but what i don’t like was he was pouring the sauce on top of the ribs that he used for basting. i think its a lot better if you use separate sauce not from the one you used for basting. But it looks yummy the ribs looks superdeliciuos!
thanks Idaho1976, for stoppin’ by to set the record straight. Trimming your own Spare Ribs to St Louis style is easy to do, as we show in one of our YT vids. And better yet, it saves you a buck a pound if not more. -BBQ Pit Boys
Thank you very much for the education! Hopefully I can pass this on to the “meat attendant” at our local grocery stores!
What is up with the music? It funny! But those ribs looks great!
go to the website. the moppin sauce they use in this video is AMAZING
2) Domestic Loin Backs/Baby Backs, are also available by the rack or multiple pack. These will weigh 1½ lbs per rack, approx. They should not have any noticeable/visible fat at all. These are more expensive than your regular spareribs and take less time to cook. They are cut from the backside of the center cut Pork Loin.
3) St. Louis Style Spareribs are basically your Regular Spareribs with the brisket bone and flap meat removed. They will weigh in the general area of two pounds per rack.
There are several kinds of pork ribs available to consumers.
1) Regular Spareribs, available by the single rack or in packages of 2 or 3. These will weigh approximately 3½-4 lbs per rack, plus or minus. The fat here is mostly on the exterior and in the brisket area. You can see it on both the front and the back. Most, about 90%, of the fat should melt/burn away while cooking. These are cut from the side/belly and will have the Brisket bone attached.
thats the bomb bay!
I need some help. I know the difference from spare ribs and baby back ribs (inferior & anterior portion of the ribs), but the meat markets are now selling St. Louis style ribs. They look the same as baby backs, but are less expensive. When questioning the butcher(s) they give some lame answer. Most say baby backs are beef, whilst st. louis style is pork.. I get so frustrated with them! Could someone that is educated, please give me an answer to this?
What kind of charcoal grill is the